Fish Biryaani

Long time since I blogged about food. My mom gifted me a recipe book “AnnaPurna” by Mangala Barve. It is in Marathi and has amazing recipes. I’ve often repeated on this blog that I’m not a recipe book fan but this is the only book I love cause her recipes are homemade classics – simple & easy to follow. As I try them, I’ll post them on this space with some variations of my own. To start with some yummy fish biryaani.


Fish ( Pomfret/King Fish) – 500 gms, Basmati Rice –500 gms or 3 whole cups, Onions: 3 medium sized, Green chilly – Coriander paste – 2-3 tablespoons, Ginger-Garlic Paste – 2 tablespoons, Pudina(Mint) leaves – finely chopped ( 1/2 cup), Coriander leaves – finely chopped ( 1/2 cup), Dhana (Coriander) powder – 2 tablespoons, Red Chilly Powder – 2 tablespoons, Turmeric – 1 tablespoon , Curd – 4 tablespoons ,  1 tablespoon Garam Masala powder, Lemon, Saffron , Rose essence, Salt – to taste, Ghee.


Fish Marination:

Add salt, turmeric,1 tablespoon ginger garlic paste and 1 tablespoon red chilly powder to the fish pieces and marinate them for 15-20 minutes. Then shallow fry these pieces in oil.

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Soak rice in water for 15-20 minutes before boiling it. Boil it in a vessel and drain the water. Spread it in a large plate, mix a pinch of saffron in little water and add it to the rice, add few drops of rose essence and 1 tablespoon garam masala powder to the rice. Mix well and keep it aside

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Cut 1.5 onions long and shallow fry in ghee in a pan till dark brown. Set aside to cool. To make them crispy store them in deep freezer for not more than 5 minutes.

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Take curd and the green chilly-coriander paste and beat the mixture till it is smooth

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Chop the remaining 1.5 onions fine and saute them in ghee in the same vessel. After they are medium brown, add the balance ginger-garlic paste and saute for 3-4 minutes. Then add Dhana powder, remaining red chilly powder and salt. Saute for 2-3 minutes. Then add the above curd mixture and let it cook on slow flame till it starts boiling. Then add the fried fish pieces and stir carefully. Then add finely chopped coriander leaves and mint leaves and cook for 2-3 minutes.

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Since the fish is already cooked it does not take much time to make the gravy.

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Once the gravy is done, set the layers. Apply some oil to the base of the pan, then add the gravy, then the rice, then the fried onions, repeat the layers and put some coriander leaves on the top. Place a lid and let the biryaani cook on low flame for 10-15 minutes.

In about 45 minutes you are set to have delicious fish biryaani. Enjoy your meal:-)

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Stop playing GOD




  1. Sounds very much interesting, I might make it this weekend.. 🙂 hope my wife has not planned anything else.. 😛

    • Baiju,
      Glad you liked it and glad it turned out good – motivates me to speed up that food blogging of mine!

  2. Looks yummy… :))) will try it at home & let you know how it turns out..
    will it be just as good with any kind of fish if i dont have king fish (cant even dream about pomfret here.. :(((((((( ) ?
    at the max we get Tilapia [ :(((( ] or Salmon [ :(((((((( ] and Tuna [ yikes!!]

    • Himali I have not tasted the fishes you mentioned – have you tried making any of them Indian style ? If yes then I think they should go fine 🙂 let me know

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